publication . Article . 2017

microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat

Tolentino, Georgina Santos; Estevinho, Leticia M.; Pascoal, Ananias; Rodrigues, Sandra; Teixeira, A.;
Open Access
  • Published: 01 Jan 2017 Journal: Animal Production Science, volume 57, page 391 (issn: 1836-0939, Copyright policy)
  • Publisher: CSIRO Publishing
  • Country: Portugal
Abstract
The present work aims to study the effect of species and seasoning time on the physicochemical, microbiological and sensory characteristics of cured legs of sheep and goats. Three cure periods were used: two for sheep and one for goat legs. Legs of lamb were cured for 7 and 8 months whereas legs of goat were cured for 8 months only. Samples were evaluated regarding pH, water activity and indicators of food microbial q uality and safety. A trained panel carried out the sensory analysis, with aroma, texture, appearance and taste being the evaluated parameters. Significant differences were detected between the amount of aerobic mesophiles of the products cured duri...
Subjects
free text keywords: Aroma, biology.organism_classification, biology, Environmental management system, Taste, Flavour, Historical record, Biotechnology, business.industry, business, Animal science, Agronomy, Sensory analysis, Seasoning, Water activity
Related Organizations
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Article . 2017

microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat

Tolentino, Georgina Santos; Estevinho, Leticia M.; Pascoal, Ananias; Rodrigues, Sandra; Teixeira, A.;